文章基本信息

标题：The Effects of Some Pretreatments on the Quality of Canned Mushrooms
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作者：Hakan Minare ; Şeküre Görtay ; Oğuz Kılıç 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1991
卷号：16
期号：1
出版社：Association of Food Technology, Turkey
摘要：This research was conducted to determine the effects of keeping mushrooms in the water, bleaching with salt, citric acid, ascorbic acid and natrium metabisülfite and using filling water contained salt, citric acid and ascorbic acid on the quality of mushroom can. For this purpose firstly 19 different methods were applied in production. According to the results of pre-experiments, 10 methods were selected and used in main experiments. The best results were obtained by using fourth method. From the point of view of colour, the most suitable amount of natrium metabisülfite used in bleaching water was between 0.5 g/l and 1.5 g/l. The maximum amount of SO₂ found in the mushroom tissue was 106.2 mg/kg. There was a little decreasing in the amount of ascorbic acid and a decreasing of 2-3% in the amount of dry matter. The weight losses of mushrooms were being occurred during blanching and it was possible to prevent these losses at the ratio of 10& by optimizing the blanching and sterilizing periods.